Elizabeth Arnott

Thai Chickpea and Sweet Potato Curry

This delicious curried vegetable casserole has a rich and
complex flavour, and includes fresh turmeric, which is so beneficial for your
health, with its powerful anti-inflammatory and antioxidant properties. If you find it a little spicy for your
taste, you could reduce the amount of yellow curry paste.

Time: 40 minutesServes 4Ingredients:2 tbspns coconut oil1 medium-sized onion (finely chopped)3 cloves garlic (crushed)3 inches (5cm) fresh turmeric root (or 1 tspn turmeric
powder)½ inch (1 cm) ginger root (peeled and grated)2 carrots (peeled and finely diced)400ml can coconut milk1 tbspn Thai yellow curry paste15oz (400g) sweet potato (peeled and cut into chunks)400g can chickpeas1 red bell pepper (chopped)1 small (or ½ large) fresh pineapple (peeled and cubed)Method:1. Heat the coconut oil in a large heavy pan, add the
chopped onions, garlic, turmeric, ginger and carrots2. Fry gently for about 6 minutes, until the vegetables
are softened3. Add the chopped sweet potato, curry paste and coconut milk, stir well
to mix it all together, and simmer gently for 20 minutes4. Add the chickpeas and bell pepper, and simmer for a
further 10 minutes5. Season to taste6. Stir in the cubed pineapple, remove from the heat, and
leave it to rest for a few minutes7. Serve on a bed of whole grain rice or quínoaCook´s Tip:I
recommend adding the pineapple at the very end, and just letting it heat
through, as it will keep its freshness and add a sweet sharpness to the
flavour. If you add it too soon,
it may go soft, and lose its special texture and fragrant taste